1 red onion (6 oz.)
\n2 tsp. olive oil
\n1\/2 C. orange juice
\n1\/4 C. balsamic vinegar
\n2 salmon fillets (about 6 oz. each), rinsed
\nSalt and pepper<\/p>\n
Peel onion and cut into 8 wedges. Pour 1 tsp. oil into a 2- to 3-quart pan over medium-high heat. When pan is hot, add onion and cook, turning once, to lightly brown, about 5 minutes. Add orange juice and vinegar. Bring to a boil over high heat, then reduce heat, cover, and simmer until onion is very tender when pierced, about 45 minutes. Shortly before onion is done, pour remaining oil into a nonstick 10- to 12-inch frying pan over medium-high heat. When pan is hot, add salmon. Cook, turning once, until fish is opaque but still moist-looking in thickest part (cut to test), 7 to 9 minutes total. Transfer the salmon to plates and serve with onion mixture. Season with salt and pepper to taste.<\/p>\n
Yield: 2 servings
\nCalories: 344
\nFat: 15g
\nFiber: .5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 red onion (6 oz.) 2 tsp. olive oil 1\/2 C. orange juice 1\/4 C. balsamic vinegar 2 salmon fillets (about 6 oz. each), rinsed Salt and pepper Peel onion and cut into 8 wedges. Pour 1 tsp. oil into a 2- to 3-quart pan over medium-high heat. When pan is hot, add onion and cook, turning once, to lightly brown, about 5 minutes. Add orange juice and vinegar. Bring to a boil over high heat, then reduce heat, cover,…<\/p>\n